Wicklewoods Ginger Nut Biscuits Gluten Free Recipes

Steps:

• Preheat the oven to 160°.
• Cream the butter and both sugars together until soft.
• Mix the eggs, molasses and cider vinegar together.
• Add to the creamed butter and sugar and blend well.
• Sieve the flour, spices, xanthan gum, and baking soda into the butter and molasses mixture and stir until the flour is just incorporated. ( do not over mix).
• With a teaspoon an a very clean finger, evenly place a heaped teaspoon full of the mixture on a lined baking sheet, approximately 1 inch apart.
• Flatten the dough slightly by gently patting with a palette knife dipped in water.
• Dredge the biscuits with a very light dusting of granulated sugar(Optional).
• Bake for 15 mins, they will still appear soft, but they do crisp up when completely cool.
• Leave to cool slightly before transferring to a cooling rack to cool .

Steps:

• Beat butter and sugar.
• Add eggs, syrup and bicarb of soda, dissolved in water.
• Add dry ingredients.
• Roll into balls and place on a baking tray.
• Bake for 30 minutes at 180°C.

Steps:

• Preheat oven to 180°C.
• Cream the butter and sugar until light and creamy.
• Add the egg and the vanilla, beating well.
• Sift the flour into the mixture and combine to form a soft dough.
• Drop round teaspoonfuls of mixture into the nuts.
• Roll in balls.
• Place onto lined oven trays (allowing room for spreading) and press half a cherry on top of each biscuit.
• Bake for 15-20 minutes or until golden.
• Allow to cool slightly before removing biscuits from their trays.

Steps:

• Preheat oven to 190C/fan 170C/gas 5. Grease two baking sheets.
• Melt butter, sugar and golden syrup in a pan until melted and the sugar has dissolved. Leave to cool slightly.
• Sift flour and ground ginger into sugar mixture and stir well.
• Using wetted hands make walnut sized balls of the mixture and arrange well spaced out onto the baking sheets. Flatten slightly then bake in the centre of the oven for 15-20 minutes.
• Remove from the oven and transfer to a waire rack to cool completely.

Steps:

• In a large bowl mix flour, baking powder and salt. Add water and mix until a smooth batter has formed.
• With a dry paper towel, gently wipe the mushrooms to clean off any debris.
• Dip mushrooms into the batter and coat evenly, allowing any excess batter to drip off.
• Roll the mushrooms in breadcrumbs until coated thoroughly.
• Repeat until all mushrooms are coated.
• Heat oil to 365 degrees. Deep fry mushrooms in batches until golden brown. Drain on paper towels.

Steps:

• Preheat the oven to 200c 400f.
• I a bowl rub together the flour and butter until it resembles breadcrumbs.
• Work in the egg yolk, cheese, salt and mustard, bring together to form a dough.
• Shape the dough into a log and wrap in cling film and chill for 15 minutes.
• Cut the log in to 1/4" slices and arrange on a baking sheet, flatten slightly with a fork to decorate.
• Bake for 10 mins or until they are crisp and light golden.
• Allow to cool slightly before transferring to a cooling rack.